Classic Shrimp Cocktail Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 1 (2-inch) knob fresh horseradish
  • 2 lemons, divided
  • 1 cup ketchup
  • 2 teaspoons white sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • ¼ cup parsley, torn
  • ½ yellow onion, roughly chopped
  • 1 tablespoon peppercorns
  • 2 teaspoons kosher salt
  • 1 pound medium-sized shrimp, shell on
Directions
  1. Peel and grate the horseradish, then set it aside.
  2. Juice 1 lemon and slice and reserve the other one for garnish.
  3. In a small bowl, whisk together the grated horseradish, lemon juice, ketchup, white sugar, Worcestershire sauce, and chili powder, until smooth.
  4. Make an aromatic bundle by wrapping the parsley, onion, and peppercorns in cheesecloth and tying it shut with kitchen twine. (If you're using celery or carrot, add that too.)
  5. Fill a large bowl with ice and water and place it near the stovetop.
  6. Fill a large pot with water and add the salt and aromatic bundle. Bring it to a boil.
  7. Once the water is boiling, remove the pot from the heat.
  8. Drop the shrimp into the hot water and let them cook for 2 to 3 minutes until pink.
  9. Using a slotted spoon, remove the shrimp from the poaching liquid and transfer them to the ice bath to chill for 10 minutes.
  10. Remove the shrimp from the ice bath and pat dry.
  11. Break the shrimp shells and peel them off.
  12. Devein the shrimp: Using a paring knife, slide the blade down the center of the shrimp's back and fish out the dark digestive tract.
  13. Fill a plate with crushed ice and arrange the peeled and deveined shrimp, along with lemon wedges and a ramekin of cocktail sauce.
  14. Serve immediately or store chilled for up to 2 days.